Pecan caramel nut cake with cream cheese frosting.

Yesterday was my Mum’s birthday, so naturally I made her a birthday cake. Not because I’m too cheap to buy a proper present or nothing, but cause it’s a good challenge. My Mum’s a little picky when it comes to cake. It has to be like “proper” cake for want of a better phrase. And this cake was, it was toothsome, it had real substance- but not too much. It also wasnt overly sweet (despite the masses of caramel on top) and had a nice tang from the cream cheese frosting. If you’re not a nut lover feel free to leave the nuts out, it’s equally good without.

Method:
Mix the caramel ingredients together in a large heavy bottomed sauce pan, bring to the boil and boil for about 8-10 minutes, swirl the pan gently every now and then. Transfer to a bowl to cool. Once cool begin to bake the cake. Preheat the oven to 180c/350f and grease a 6″ cake tin and line the base with baking paper. Sift together the 2 cups plain flour, the soy flour, baking powder and the salt. I a separate bowl, whisk together the sugar, caramel, oil and soy. Combine the wet and the dry ingredients, then fold in the chopped nuts. Scoop into the cake tin, level out the batter then bake for 1 hour. Cool completely on a wire rack before frosting. To make the frosting simply beat the frosting ingredients together. To finish the cake drizzle with left over caramel and top with the chopped pecans.

Gram flour would work but would have a bit of a odd flavor to the cake. It might work without but the soy flour really makes it more toothsome and is the reason this cake has such a good texture! Hope that helps.